JPS61135546A - Production of rice cracker containing shrimps - Google Patents

Abstract

PURPOSE:G round shrimps, ground cod meat, crumbs, wheat flour, rice flour are mixed to form a pasta for SENBEI (roasted rice cracker), the pasta is roasted in a mold and roasted SENBEI is coated with a specifically prepared seasoning solution to give EBISENBEI with good shape retention. CONSTITUTION:Ground shrimps and ground cod meat are mixed with crumbs, wheat flour and granula rice flour as a raising material to prepare the pasta for SENBEI of about 15% water content. The pasta is roasted in a mold with a certain shape. In the meantime, powdery cheese, beef, chicken, garlic, onion, chemical flavors, sweetener are mixed to prepare a seasoning solution 1 and the solution is mixed with food oil at a weight ratio of 1/10 to give a seasoning solution. The roasted pasta is coated with the resultant seasoning solution to give the objective SENBEI.

Description

[Detailed Description of the Invention] The present invention relates to a method for producing rice crackers rich in the taste and aroma of shrimp, and in particular, involves firing and processing rice crackers whose main ingredients are shrimp and cod. This method involves making a zebra rice cracker material, applying a seasoning liquid containing each of the 11 seasonings and cooking oil to the cracker material, and completing the process.This method relates to a method for producing shrimp crackers that does not involve frying the rice cracker material by heating it. .

Conventional rice crackers made using shrimp include ones made by adding binders such as flour to the peeled shrimp and baking them in a baking mold, or ones fried in heated cooking oil.

In addition, there is a method for producing rice crackers using squid among seafood, as described in Japanese Patent Publication No. 58-19259, in which ground squid made by crushing waste squid, granulated hail dough, and flour are mixed with seasonings and heated at °C. After baking in a mold, it is shown to be coated with seasonings, flour, and cornstarch, and then fried in cooking oil.

However, these conventional shrimp crackers are not only expensive because the total amount of shrimp used as raw material is reduced, but also
Because it was made using a single manufacturing method, it lacked freshness in taste, and it did not have a long shelf life due to the smell of being fried in cooking oil.

Similarly, according to the method for producing rice crackers using squid, as mentioned above, since only crushed squid is used as a seafood ingredient, the rice crackers only have the taste and aroma of squid, and the product becomes a product. It is monotonous. Furthermore, according to the above manufacturing method, if the moisture content of rice crackers is high, the rice cracker rods will expand too much during baking, resulting in crackers whose overall shape is destroyed, whereas if the moisture content of rice crackers is low, had the disadvantage that it did not expand sufficiently during firing. To overcome this drawback in the past, the temperature and time during baking were changed according to the moisture content of the rice crackers at that time without adjusting the moisture content.
Just as you have done by making slight adjustments to the 4 degrees, you can make the senbei zen evenly expand with great skill! It was something to do. Furthermore, the fried rice crackers produced by the above-mentioned manufacturing method also did not have a long shelf life.

The present invention has been improved and invented in view of these circumstances, and provides a low-cost shrimp cracker that has a new taste in addition to the taste and aroma of shrimp, and has excellent shelf life as a product. The objective is to provide a JITB that can be easily manufactured.

In order to solve the problem, the present invention is characterized by the addition of mainly raw shrimp, and the addition of pollock cod that supplements the amount of shrimp and matches the flavor of the shrimp, while using bread crumbs and wheat flour, in particular. Strong flour and granular ゛ as an expanding agent? Moisture content is approximately 15% when mixed with Lale fabric.
Make rice cracker seeds.

A certain amount of the rice cracker seeds is placed in a heated female mold having the same location, such as a roughly open shrimp shape, and a heated male mold having six places that fits into the recesses of the female mold with a small gap. Powdered cheese that becomes a soft rice cracker material in which the base of the rice cracker breeding cow expands by pressing and baking.

Beef, chicken, garlic 7 onions and chemical seasonings,
For seasoning l mixed with seasoning and di-salt citric acid,
It is manufactured by applying a seasoning liquid made by mixing and seasoning at a ratio of 1 m of unheated cooking oil at room temperature to the entire surface of the rice cracker material or about half of the rice cracker material.

*-One Peak" Hereinafter, a preferred embodiment of the present invention will be described with reference to the accompanying drawings.

The shrimp used in the present invention are mainly raw shrimp that have the best taste and texture, and after boiling the raw shrimp, they are properly crushed using a crusher. In addition, in order to supplement the amount of shrimp to be inserted, pollock cod which is well suited to the flavor of shrimp is used, and after boiling the pollock cod, it is suitably crushed in a machine to make inserts. Bread crumbs and wheat flour (# stands for hard flour) are used as a binder for placing the shrimp and pollack cod, and as a moisture regulator for the rice cracker seeds. In addition, granular Arale dough is used as an expanding material for rice crackers.

To make a rice cracker building using each material listed in E, the mixing ratio of each material is as follows: 1.3 kg of raw shrimp, 1.3 kg of walleye cod, 1.6 kg of bread.
10.0 kr wheat flour (strong flour)
5.0 k+r Arale fabric
When 5.0 kg were mixed at these ratios in an agitating mixer at °C, the moisture generated from the insertion of raw shrimp turmeric and pollock cod was absorbed by the bread crumbs and wheat flour (strong flour). The rice cracker seeds are entirely granular with a moisture content of about 15%.

The reason for setting this moisture content to about 15% is to bake the rice crackers to a moderately soft texture without using any special baking technology during the next baking process. This is because rice crackers expand too much and become broken into pieces, and when the moisture content is low, they do not expand sufficiently and become hard rice crackers.

A predetermined amount of the above-mentioned rice crackers is heated from below with a gas burner, etc., and heated to approximately 180 to 200 degrees Celsius into male and female approximately open shrimp-shaped depressions, and then heated to approx.
-200' I: Heat with a force II and press for a predetermined time with a female mold having six approximately open shrimp-shaped parts that fit into the recesses of the female mold with a small gap.

Depending on the male and female molds, the rice cracker seeds are fired into a roughly open shrimp shape as shown in Figure 1, and each ingredient is combined with breadcrumbs and wheat flour (IAI flour) as binders to form granular arale dough. Rice cracker material 2 expands sufficiently and is baked into a soft flat plate-shaped rice cracker material 1.

Next, I: apply a seasoning liquid consisting of Sakaki seasoning and cooking oil to each of the senbei ingredients.

Examples of seasonings used in the seasoning liquid include: cheese powder 4.0kt beef powder
600g chicken powder
200g garlic powder 5
0 g onion powder 50.

Chemical seasoning (sodium glutamate) 800g Sweetener (stevia) 10.

Using 70 g of citric acid (sour side) and 1.5 kr of common salt, these are mixed using an agitating mixer such as a mixer. For 500g of this mixed seasoning, cooking oil at room temperature is 57%! Mix and season (k) to make a seasoning liquid. That is, the seasoning liquid is prepared by mixing 1 part of the above mixed seasoning to 10 parts of cooking oil.

When applying the seasoning liquid to the senbei material, the entire senbei material is momentarily immersed in the seasoning liquid (dobu-zuke).
Then, leave the rice cracker material removed from the seasoning liquid for about 24 hours. During this time, the seasoning liquid permeates the entire rice cracker material, and the excess seasoning liquid drips from the rice cracker material and breaks.

Alternatively, after soaking the lower half of the center egg from the lower end of the rice cracker material in the seasoning liquid, turn the rice cracker material upside down and leave it for about 5 hours. The seasoning liquid of the rice cracker material in an inverted state is
Proceed from the top half of the applied rice cracker material to the bottom half,
Eventually, it will permeate throughout. Alternatively, after spraying the seasoning liquid all over the rice cracker material with a sprayer, immediately put it into the packaging material of the product. The sprayed seasoning liquid is inside the product packaging material and penetrates into the entire rice cracker material.

Regardless of the application method, the rice cracker material had a golden brown color as a whole, was rich in shrimp taste and aroma, and was able to be made into a product with a soft texture. Additionally, since the product was not fried using added cooking oil, the product had a long shelf life.

Effects of the Invention As described above, according to the present invention, it is possible to obtain shrimp crackers that are rich in shrimp taste and aroma and have a soft texture. In addition, by using paper-cut cod in addition to expensive shrimp, it is possible to make an inexpensive product. Furthermore, by adjusting the moisture content of rice crackers, it is possible to expand the rice crackers without using advanced baking technology, and in addition, there is no need for a deep-frying process using heated cooking oil, which improves the quality of the product. This has the advantage of being able to provide a product with a long shelf life and high preservability.

[Brief explanation of the drawing]

The drawings show an example of the rice cracker material manufactured according to the present invention, and FIG. 1 is a perspective view of the rice cracker material. 1... Rice cracker material 2... Arale fabric

Claims (1)

[Claims] 1. For ground shrimp and ground cod, bread crumbs, wheat flour, and granular arare dough are mixed to make rice cracker seeds with a water content of about 15%, and a certain amount of the rice cracker seeds are heated into a predetermined shape. The ingredients are made into rice crackers by baking them in male and female molds, while a seasoning liquid is made by mixing powdered cheese, beef, chicken with chemical seasonings, etc. in a ratio of 1 part seasoning to 10 parts cooking oil. A method for producing shrimp rice crackers, which comprises applying the seasoning liquid to the rice cracker material.